Fudgy Pecan Brownies with Rice Flour

August 30, 2017
4 Ratings
Photo by Posie Harwood
  • Makes one 8" square pan
Author Notes

Experimenting with gluten-free baking has yielded fantastic results with brownies. Instead of regular flour, I use just a bit of white rice flour (cornstarch will work well here too). The brownies are dense, moist, and chewy, like a flourless cake, but still have enough structure to not be overwhelmingly decadent. —Posie (Harwood) Brien

What You'll Need
  • 6 tablespoons (3 ounces) unsalted butter
  • 1/3 cup (1 2/3 ounces) white rice flour
  • 1/4 cup (3/4 ounces) cocoa powder
  • 1/4 teaspoon espresso powder (optional, for enhanced chocolate flavor)
  • 1/2 teaspoon salt
  • 12 ounces semisweet chocolate chips
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 cup (4 ounces) chopped toasted pecans
  • 3/4 cup sugar
  1. Preheat oven to 350° F. Grease an 8" x 8" baking pan and line with it parchment paper. (I like to leave a few inches of overhang on the sides to make it easy to lift the cooled brownies out).
  2. Melt together the butter and chocolate chips (you can either do this on the stovetop or in the microwave in 30-second increments, stirring between each), until smooth. Let cool slightly.
  3. In a separate bowl, whisk together the rice flour, cocoa powder, espresso powder (if using), and salt.
  4. Add the sugar and vanilla to the melted chocolate/butter mixture. Mix until smooth.
  5. Mix in the eggs, one at a time, until the batter is smooth.
  6. Add the dry ingredients and mix thoroughly. Stir in the toasted pecans.
  7. Pour the batter into your prepared pan and bake for about 40 minutes (depending on how gooey you want them! You can bake them longer, or keep them softer if you like—when they are gooier they freeze well)—keep checking after 40 minutes and take them out when a tester or knife inserted into the center comes out with just a few moist crumbs clinging to it.
  8. Let the brownies cool fully in the pan before slicing and serving.

See what other Food52ers are saying.

  • Naomi
  • Starmade
  • Giulia Peruzzi
    Giulia Peruzzi
  • Posie (Harwood) Brien
    Posie (Harwood) Brien

10 Reviews

Naomi December 16, 2019
Pulled the pan out before it hit the few crumbs on a toothpick stage since a lot of brownies are too dry by then, but wish I'd left it in longer. The edges are the most perfect chewy brownies consistency! Gooey inner is still stunning, but the chewy is where it's at in this recipe. (Made it GF and toasted the pecans in an iron skillet. Beautiful!)
Claire October 29, 2017
Made these absolutely delicious brownies today. Didn’t use the nuts. Will use this recipe every time gluten free is needed. ***** more than worthy of 5 stars.
Starmade September 30, 2017
I used millet flour which I thought worked very well . I only cooked for about 20-25 minutes as the last few brownie recipes I've tried have all seemed slightly overbaked and dry at the recommended times. These came out delicious, maybe the best I've ever tasted. (Admittedly maybe I'd have like the other recipes more if I cooked them for less time also.)
Giulia P. September 21, 2017
I tried these a few days ago and yesterday my boyfriend said I DREAMT about them (I sleeptalk). So, so good!
swm780 September 11, 2017
Could you use brown rice flour?
Posie (. September 11, 2017
For sure.
swm780 September 11, 2017
Susan September 10, 2017
Is white rice flour the same as mochi flour?
Posie (. September 10, 2017
Nope! Mochi flour is sweet rice flour. For this recipe you want regular white rice flour.
Posie (. September 11, 2017
So I've been thinking about it and I actually think mochi flour would work -- it'll just do something slightly different to the texture but it's not such a large amount so I think it would be worth trying out! Let me know if you do.